Slow-Cooker Umami Mushrooms

Slow-Cooker Umami Mushrooms

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From: Everyday Slow Cooker

In addition to being a great stand-alone side, these slow-cooker mushrooms are also excellent tossed in a salad or stir-fry. Be sure to buy whole cremini mushrooms so they will retain their texture and not turn mushy during the long cook time. If you don't want to wait for the mushroom mixture to concentrate during the 1 hour and 30 minutes of cooking it uncovered, then cook it, uncovered, just long enough for the mushrooms to brown. Then drain the liquid and bring it to a boil in a saucepan. Once the liquid has thickened, stir in the mushrooms and vinegar and sprinkle with the scallions.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 2 pounds fresh cremini mushrooms
  • 8 ounces sliced fresh shiitake mushrooms (from 3 [3.5-ounce] packages)
  • 2 tablespoons unsalted butter
  • 2 tablespoons lower-sodium soy sauce
  • 1 tablespoon minced garlic (about 3 cloves)
  • ⅛ teaspoon kosher salt
  • ¼ teaspoon crushed red pepper
  • Cooking spray
  • 2 tablespoons rice vinegar
  • ½ cup finely sliced scallions

Preparation

  • Prep

  • Ready In

  1. Stir together the mushrooms, butter, soy sauce, garlic, salt, and red pepper in a 5- to 6-quart slow cooker coated with cooking spray. Cover and cook on HIGH 3 hours. Uncover and cook until the mushrooms are browned and tender, about 1 hour and 30 minutes. Stir in the vinegar, and sprinkle with the scallions.

Nutrition information

  • Serving size: ⅔ cup
  • Per serving: 88 calories; 4 g fat(2 g sat); 1 g fiber; 9 g carbohydrates; 4 g protein; 5 g sugars; 0 g added sugars; 249 mg sodium;
  • Carbohydrate Servings: ½

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